Smoked Pikes Peak roast cooked low and slow over hickory wood for the perfect barbecue beef dish. Prepared with a quick paprika and brown sugar dry rub, this easy delicious barbecue dinner is ready in just 2 hours.
Pikes Peak roast is an underrated beef cut that deserves some barbecue love. From the lower part of the beef round primal, Pikes Peak is perfect for slow smoking, allowing the fat to render and infuse the meat with rich, beef flavor.
For our seasoning, we’re using a tasty brown sugar and paprika dry rub to add beautifully balanced flavors. Whether you eat this fresh off the smoker or the next day in roast beef sandwiches, this glorious beef cut is loaded with rich flavor in every bite.
Discover how to smoke Pikes Peak roast today. Let’s get smoking!
What is Pikes Peak Roast?
Also known as ‘heel of round roast’, Pikes Peak roast is a beef cut from the lower section of the beef bottom round. It’s a boneless beef cut and, just like beef round, Pikes Peak is a lean meat that’s perfect when slow smoked, breaking down its connective tissue to turn it tender and rich in flavor.
The best thing about Pikes Peak roast is how little preparation it needs when compared to other more popular beef cuts, needing only a quick dry rub seasoning and a couple of hours on the smoker.
Dry Rub Seasoning
Many people have their own go-to dry rub for smoked beef roasts, and I’m no different. While you can buy premade versions in stores or online, I’d always recommend just making your own. It’s easy to do, and you can tweak the heat and sodium going into your homemade blend.
If you’re unsure of where to start, our dry rub seasoning for this smoked Pikes Peak recipe is a great place to start. It’s subtle and balanced, and allows enough room for the beef to shine. The ingredients are:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
To make it, simply blend all the ingredients in a small bowl. Use either a fork or whisk to mix them (I prefer a fork because it’s then easier to crush any lumps that appear).
When ready to apply, pat the beef surface with paper towels and then cover all sides of the roast with the dry rub blend. We’re now ready to smoke!
Smoked Pikes Peak Roast
Equipment
- Hickory wood
- digital meat thermometer
Ingredients
- 3 lbs Pikes Peak roast
- 2 tbsp olive oil
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp kosher salt
Instructions
- Fire up your smoker to 225°F (107°C). Add hickory wood to coals or wood tray.
- In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
- Drizzle olive oil over the roast, making sure to get all of the sides
- Cover roast with dry rub, applying liberally and rubbing into the meat. Work it into any crevices or folds along the meat surface.
- Place the roast on the smoker grates and close the lid. Smoke over indirect heat until internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
- Let it rest for 10-15 minutes before carving into thin slices and serving
